Sheet Pan Sausage, Cabbage, and Pierogi

Name: Sheet Pan Sausage, Cabbage, and Pierogi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 13 ounces turkey kielbasa sausage sliced 1/2 thick; 16 medium size frozen pierogis; 1/2 medium size head of green cabbage thinly chopped; 1/4 cup olive oil; salt; pepper; 1/2 pound shrimp peeled; 1 small head of cauliflower (cut florets only); 2 large handfuls of fresh spinach; 1 medium size red, yellow or orange pepper sliced thin; 1 small yellow onion finely chopped; 1/4 cup olive oil; 2 Tbsp red wine vinegar; 2 Tbsp stone ground dijon mustard; 2 tsp honey; 2 cloves garlic finely chopped; 1/4 tsp salt; 1/4 tsp pepper

Contributor: Nicole Irish

This is a go-to meal for those hectic nights when you want something nutritious and quick. The recipe can easily be modified for specific tastes or simply for what may be in the refrigerator! Have some veggies on hand? Add it to the recipe. Make two sheet pans to easily double this recipe.

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Sheet pan recipes are a great way to quickly prepare a nutritious meal and provide a lot of opportunities to modify the ingredients to specific tastes of dietary needs.

What is a pierogi?

By Britannica’s definition, Pierogi refers to one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried, or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English, the word pierogi is usually treated as either singular or plural.

What is kielbasa?

Kielbasa is a sausage of Polish origin traditionally often made of pork.

Kielbasa, as sold in the U.S., can be dried, cured, smoked, or completely cooked through. Kielbasa is usually cooked further by frying, baking, or grilling.

For this recipe, we are using smoked turkey kielbasa. ENJOY!

Sheet Pan Sausage, Cabbage, and Pierogi

Recipe by Nicole IrishCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour

10

minutes

This is a go-to meal for those hectic nights when you want something nutritious and quick. The recipe can easily be modified for specific tastes or simply for what may be in the refrigerator! Have some veggies on hand? Add it to the recipe. Make two sheet pans to easily double this recipe.

Ingredients

13 ounces turkey kielbasa sausage sliced 1/2 thick
16 medium size frozen pierogis
1/2 medium size head of green cabbage thinly chopped
1/4 cup olive oil
salt
pepper
Optional additional ingredients
1/2 pound shrimp peeled
1 small head of cauliflower (cut florets only)
2 large handfuls of fresh spinach
1 medium size red, yellow or orange pepper sliced thin
1 small yellow onion finely chopped
Sauce
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp stone ground dijon mustard
2 tsp honey
2 cloves garlic finely chopped
1/4 tsp salt
1/4 tsp pepper

Directions

Preheat oven to 400 degrees. Line a large sheet pan with foil.
Toss the cabbage in a mixing bowl with 2 tablespoons olive oil. Sprinkle a 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Continue to toss until well-coated.
Option: Add onion, peppers, or cauliflower and toss until all ingredients are well-coated. Additional olive oil may be needed to coat all additional ingredients.
Spread the cabbage mixture evenly on a sheet pan.
Using the same mixing bowl, toss the frozen pierogis with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until well-coated.
Place the pierogi and sliced sausage on top of the cabbage mixture.
Option: Add 1/2 pound peeled and deveined shrimp.
Baked uncovered for 20 minutes. Turn the pierogi and mix the cabbage to ensure all ingredients are cooked evenly.
In a small mixing bowl combine and vigorously whisk red wine vinegar, honey, stone-ground mustard, garlic salt, and pepper. Add 1/4 cup of olive oil and whisk again to combine. Set aside.
Continue baking for 20-30 minutes until the pierogi, sausage, and cabbage are golden brown. Sausage and pierogi should be slightly crispy.
Drizzle the mustard sauce over the ingredients on the sheet pan and toss to coat.
Option: Serve with a dollop of sour cream. Enjoy!
Sausage, cabbage, pierogi, spinach, cauliflower and red bell pepper

Sausage, cabbage, pierogi, and shrimp